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Peppermint S’mores are made with homemade peppermint marshmallows and from scratch chocolate graham crackers. This smores recipe takes a summer campfire classic and gives it a festive new spin!
This Peppermint S’mores with Chocolate Graham Crackers dessert also happens to be my birthday dessert for 2022. And besides being a great birthday treat, these are also fantastic on any Christmas cookie tray or cookie exchange.
They start with a lovely chocolate graham cracker, which is sandwiched with a peppermint marshmallow. Add a square of dark chocolate, and pop it in the toaster oven to brown and get all melty, and you have sweet Nirvana! This fun recipe is adapted from We are not Martha.
You can make them even fancier by dipping the peppermint marshmallow in chocolate before using it in the smore!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Pro tips on how to make these Peppermint S’mores
There are three parts to this recipe: the minty marshmallows, the chocolate graham crackers, and the chocolate piece. Let’s look at the parts…
Please be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Mint marshmallow recipe
Making homemade marshmallows is actually pretty easy. I’m a big fan of candy making, and really all there is to making fresh marshmallows is cooking the candy to the right temperature, and beating it for a while.
You totally got this!
You’ll want a candy thermometer for this recipe.
Get all the tools ready before you begin to whip the marshmallow. It all comes together pretty quickly as you start to work, so best to be ready.
You can use either a 9×9-inch square pan or a 8×8-inch pan, whichever you have. The mallows will just be a little taller in the 8×8.
Make the marshmallows first, then make the graham crackers while the marshmallows sit.
Chocolate graham crackers recipe
It’s really fun to have these delicious chocolate grahams that are made from scratch.
We found the dough for these a little difficult to work with.
For an easier way to make these, we found that you can make them into rounds rather than squares. Make them into dough balls using a cookie dough scoop, then use a sugar-coated glass to flatten the ball into a disk. Much easier!
Of course, if you want square grahams, do try rolling them out. I’ll give directions for both in the recipe card.
I like to use {affiliate link} Special Dark cocoa in pretty much everything I bake. It has a beautiful color and a more mellow flavor.
I also think these graham crackers would be fantastic for ice cream sandwiches!
Assemble the s’mores and toast them
For s’more assembly, take one graham cracker and place a marshmallow on top. Place a square of good-quality chocolate on top of the marshmallow.
I love {affiliate link} Ghirardelli chocolate squares. They’re the perfect size for a s’more and they come individually wrapped so no breaking off a chunk and having to save the rest.
Melt the whole s’more, and then place the last graham cracker on top.
How to melt s’mores
We popped them in the toaster oven. They can also be microwaved.
No campfire needed! But you could also skewer them with a stick and toast them over an open flame.
They can also be eaten at room temperature, no need to melt them.
If you’re a s’mores fan, you have to check out my recipes for Chocolate S’more Pie, Gourmet S’mores, Chocolate S’mores Bars, S’mores Krispie Treats, and S’mores Bake.
Can I make these mint s’mores ahead?
I love that all the parts of these s’mores can be made ahead and assembled when you want them.
Store the graham crackers and the marshmallows separately in air tight containers.
Store the marshmallows on the counter for up to a month. Layer them with parchment paper in between so they don’t stick together.
The chocolate graham crackers will last for about a week. They will soften as they sit.
Birthday Dessert
As many of my readers know, every year my husband makes a special birthday dessert for me.
These s’mores are this year’s birthday dessert.
Check out more of these special treats:
Lemon Cream Pie, Chocolate Raspberry Cheesecake, Lemon Souffle Magic Cakes , and Lemon Souffle Cheesecake just to name a few.
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Peppermint S’mores Recipe
Peppermint S’mores
Ingredients
Mint Marshmallows
- Vegetable oil for pan
- 1 cup powdered sugar divided
- ½ cup water
- 3 (¼ oz.) envelopes powdered unflavored gelatin
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp salt
- 1 teaspoon peppermint extract
- 1 teaspoon pure vanilla extract
- Green food coloring optional
Chocolate Graham Crackers
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup dark brown sugar lightly packed
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 7 tablespoons unsalted butter cut into 1-inch cubes and frozen
- ⅓ cup honey
- 5 tablespoons whole milk
- 2 tablespoons vanilla extract
- 3 tablespoons granulated sugar
S’mores
- 24 squares of good-quality chocolate
Instructions
Peppermint Marshmallows
- Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Then, dust the pan generously with some powdered sugar by putting it through a fine mesh sieve. Knock out any excess sugar.Vegetable oil for pan, 1 cup powdered sugar
- In the bowl of a stand mixer, fitted with whisk attachment, add ½ cup water. Sprinkle gelatin over the top of the water and stir to make sure it all comes in contact with water. Set aside to soften.½ cup water, 3 (¼ oz.) envelopes powdered unflavored gelatin
- In a heavy 3- or 4-quart saucepan over medium heat, combine granulated sugar, corn syrup, and salt. Bring mixture to a boil, stirring until sugar is dissolved. Continue to boil without stirring until a candy thermometer reaches 240 degrees (soft ball stage). If the mixture bubbles up, turn down the heat a bit.1 ½ cups granulated sugar, 1 cup light corn syrup, ¼ tsp salt
- Remove saucepan from heat and let stand briefly until bubbles begin to dissipate.
- While mixer is on low speed, pour hot sugar syrup into the softened gelatin by drizzling it in a thin stream down the side of the bowl.
- Gradually increase mixer speed to high and beat until marshmallow gets thick and forms a thick ribbon when whisk is lifted, about 5 minutes.
- Beat in the mint and vanilla extracts. Beat in a few drops of green food coloring, if desired.1 teaspoon peppermint extract, 1 teaspoon pure vanilla extract, Green food coloring
- Working quickly to prevent hardening, scrape marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to make sure it’s even and smooth on top.
- Let baking pan stand at room temperature and uncovered for at least 4 hours, but ideally overnight. The surface should no longer be sticky and you should be able to gently pull marshmallow away from the sides of the pan with your fingertips.
- Dust a cutting board with powdered sugar and use a rubber spatula to pull the sides of the marshmallow from the edge of the pan. This may take a bit of work and you may need to also use the spatula to loosen the marshmallow from the bottom of the pan. Invert marshmallow onto cutting board and dust the top with confectioners’ sugar.1 cup powdered sugar
- Using a long thin knife brushed with vegetable oil and dusted with confectioner’s sugar, cut marshmallow lengthwise into 6 strips, then crosswise into sixths (you should get about 36 squares total) or into a different size of your choice.
- Coat marshmallows, one at a time, in confectioners’ sugar and use a pastry brush to brush off any excess.
- Store marshmallows in an airtight container layered between sheets of wax paper or parchment paper in a cool, dry place for up to a month.
Chocolate Graham Crackers
- Combine flour, cocoa powder, brown sugar, baking powder, and salt in the bowl of a food processor and pulse to combine. Add butter and continue to pulse until mixture is the consistency of a coarse meal. If you don’t have a food processor, you can do this in a stand mixer fitted with paddle, mixing on low. If you have neither, you can incorporate with a pastry blender (or even your fingers!).2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup dark brown sugar, 1 teaspoon baking powder, 7 tablespoons unsalted butter, ¾ teaspoon kosher salt
- In a small bowl, whisk together honey, milk, and vanilla extract.⅓ cup honey, 5 tablespoons whole milk, 2 tablespoons vanilla extract
- Add milk & honey mixture to the flour mixture and pulse on and off a few times or mix on low until the dough just comes together (being very careful not to over-mix). The dough should be soft and sticky.
- Lay out a large rectangle of plastic wrap and dust it lightly with flour, then place dough on it and pat into a rectangle about 1-inch thick. Wrap dough and chill until firm, about 2 hours or overnight.
For round graham crackers:
- (For an easier way to make the chocolate graham crackers, we found that you can make them into rounds rather than squares. Make them into dough balls using a cookie dough scoop, then use a sugar-coated glass to flatten the ball into a disk about 1/8 -inch thick.)3 tablespoons granulated sugar
For square graham crackers:
- Once chilled, divide dough in half and return one half to the refrigerator. On a flour-dusted surface, roll dough into a long rectangle about ⅛ inch thick, adding more flour as required.
- The dough is very sticky, and best rolled out under a piece of plastic wrap.
- Using a pastry cutter or a preferred tool, cut dough into 2″ squares.
- Prick each square with the end of a skewer, toothpick, or fork several times and place on parchment-lined baking sheets. Sprinkle with granulated sugar.3 tablespoons granulated sugar
- Chill squares in refrigerator until firm, about 30-45 minutes (you could also place in freezer for 15-20 minutes).
- Repeat rolling and cutting with the second batch of dough and then gather dough scraps together into a ball, chill until firm, and re-roll. You should get about 48 2-inch squares.
- While squares are chilling, pre-heat oven to 350° F.
- Bake cookies for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
S’mores Assembly
- To assemble, place a mint marshmallow and chocolate square on a chocolate graham cracker.24 squares of good-quality chocolate
- Place the stack on a piece of parchment paper, and pop in the toaster oven for a minute or two until desired toasty-ness. Or place the stack on a microwave safe plate, and microwave on high for about 15 seconds.
- Place the second chocolate graham cracker on top. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Erin
These were SO INCREDIBLY GOOD! I’ve never made homemade marshmallows before, but you walked me through it, and I did it! And the chocolate graham crackers? And the combination? Swoon. We’ll make this one again for sure!